TESTED RECIPES

Hawera Star, Volume L, 25 October 1930, Page 14

TESTED RECIPES

Mutton steak. Those who know how to make three fresh dishes Out of a leg of mutton will not. need, to be introduced to the delicacy of leg of mutton steak. To procure this have ai well-hung leg of mutton and cut, off sufficient of the knuckle ;to make a nice -dish when boiled. This must be cut straight and with a sharp knife, or the steak will bo spoiled. Now cut a .steak, one and a half inches thick, right across the joint, peel off the skin round it, turn and beat it flat. Grill the steak on a gridiron or saute in a frying pan. and serve with chipped potatoes. Just before serving put a piece of butter mixed with: chopped parsley on the steak, season with pepper and salt. Tf this dish is to be handed, cut the steak into convenient ■pieo'cs before serving. PORK AND BEANS.

-Soak one small clip of haricot beans overnight with plenty of warm, water, next day add iwora water, put. into a saucepan, bring to the boil and let simmer for three hours, their add four large fresh ripe or bottled tomatoes (skinned), or a c-up of tomatoe sauce, two thin, .rounds of bactom: /(diced), one dessert, .spoon of golden' syrup, one spoon of salt and ai piece of: butter. Simmer another hour or until tender, /then thicken with: two toble-

spoons of flour mixed to a- .smooth paste with cold water. This van: be used either as a vegetable for dinner or as a brenfast or luncheon dish. If required for breakfast prepare the day before, put into a. piedish and bake in a moderate •even till a. golden brown. Serve, while hot with hot. •buttered toast.

DAHL (A MADRAS SAVOURY

For four persons: Half-pound, (heaped' breakfast cup) of lentils (red) ; wash well- in .several .lots of wafer, and put into a stewpan With water to cover, a, pinch of salt, and a finely sliced onion. Simmer very gently and as the Dahl drinks up the water, add a little more (her), until it is all a. soft pulp. This takes about half an hour. Now stir in one teaspoon of c-unry powder, a lump of butter the size of a big walnut, "a couple of cloves, salt and pepper to taste (and a pinch of tumeric- if wished. Simmer all together for two or .three minutes, storing well. Serve with boiled rice' jail round (in a thick ring), and thick fried onion rings on top.

Another popular dish with the Indian people is A SWEET CURRY.

Cut up one .large onion into thin slices and fry it in a little dripping in, the bottom of a large stewpan until well browned. Mix one tablespoon of vinegar, and add it to the onion. Fry for two or three minutes, keeping it well stirred. New add 1?lb 'to 21b of steak e.r mutton, cut into very small pieces, also about four good-sized cooking apples, peeled and cored, and finely- cut up, half-cun of sugar, and a. little salt. Mix well and simmer very gently for two hours, stirring frequently to prevent, it from sticking to the saucepan. Serve with hot rice (The vinegar, sugar and apple mixture in this curry give it a flavour like sweet elm mew) ' CURRIED MACARONI

Rut macaroni or spaghetti in plenty of boiling salted water, and cook as usual, Id to 20 minutes, stir constantly to avoid the macaroni sticking together, then drain and cover with prepared curry sauce.

A SAVOURY OF CURRIED EGGS

Two ounces of butter, one onion, one large apple, 'C.ne ounce of lean bacon, a pinch of mixed sweet herbs, one ounce of curry powder, two ounces of. flour, one pint of stock three ounces vice, six eggs. Put. tho butter in: a stewpan, with the onion .and apple minced, tlio bacon chopped fine, sweet herbs, and curry powder, place on a slew fire, and let. fry gently until the onion is soft, then add the flour, stir well in, and simmer five minutes, add the broth, simmer for a few minutes and strain through a sieve; boil the rice till tender, train it, and let dry a few mmues'. then press in a. •wellbuttered mould. Stand in boiling water; boil six eggs hard, place in cold water, take off the shells, cut them in half lengthwise, then put them in sauce and simincr a few minutes; turn the rice on to a deep dish, pour the curry round and serve. COFFEE SPONGE.

One tablespoon gelatine, (three cups strong hot. coffee, one egg white, salt three tablespoons cold water, half teas spoon vanilla essence, 2-3 cup caster sugar. First, cover the gelatine with the cold water and iset aside for 10 minutes, add the sugar, and pour the hot .coffee over, stirring till gelatine .i s dissolved. bool, add vanilla, and when about, to set, add the white of egg. which has been; beaten to a stiff froth. Boat till spongy and light. Turn into a prepared mould, and: set aside till stiff. Unniould and serve with vanilla, or lemon custard. COCOANUT MACAROONS.

Whisk up an egg with 'two ounces of sugar, then add sufficient desiccated coeo-anufi to make into a. stiff mixture. Pile up in. spoonfuls on a cold greased oven tray, and bake in; a very moderate oven 10 to 15 minutes. FROSTED APPLE'S.

Peel apples and stew in thin syrup till quite tender. When .cold drip them in a well-whipped white of one egg or brush them: over with it, using soft brush and quite covering them. Dust, powdered; sugar thieklv over and put in cool- over to eandv.